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Peppermint Oreo Bark

With all of the baking I do during the month of December, I love treats that require few ingredients, easy preperation and take minimal time from start to finish. Here is a no-bake treat that you are sure to love during this Holiday season. What better combination than Oreo cookies, peppermint and white chocolate?

The hardest part for many will be melting the chocolate. Make sure you are melting very slowly using good quality white chocolate and not the white chips in the baking aisle. If you want you could also use almond bark, candy melts or milk/semi-sweet chocolate. I really like the white chocolate in this recipe, it is not overly sweet and provides a creamy and smooth base without competing with the Oreo and peppermint flavors

This treat is perfect with a cup of hot cocoa and will be a treat loved by children and adults!

Prepare a 13 inch rimmed cookie sheet by lining with Reynolds Quick Release aluminum foil. Set aside.
Melt the white chocolate chips, almond bark and Crisco in a heat safe bowl in the microwave in 30 second intervals. Stir after each interval and continue heating and stirring until smooth.
Sprinke 1/4 cup of the Andes Peppermint chips and 5 Oreo cookies (broken) over half of the baking sheet.
Gently pour the melted chocolate mixture over the Andes Peppermint chips and Oreos. Smooth with the back of a spoon (spray with PAM first). Evenly sprinkle the remaining Andes Peppermint chips and broken Oreos over the warm melted chocolate.
Chill until firm.
Remove from freezer/fridge and break into pieces.
Store in air tight container in a cool place.

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24 thoughts on “Peppermint Oreo Bark”

You know, I am not a fan of white chocolate – but I should buy the good stuff and maybe I would change my mind. Especially for a recipe like that. I mean, really, what’s not to like?

Sabrina and I made peppermint bark the other day, but I spread the chocolate too thin, so it’s not as good as it should be. All the more reason to melt it down and try again with white chocolate and oreos! Thanks for the idea.

When I saw what you made I started laughing. I felt like you were talking to me!

Believe it or not I actually had two boxes of Baker’s white chocolate blocks but thought melting the chips would be easier, DUH! I bought three bars of Ghiradeli’s this weekend as I am going to try my hand again at melting white chocolate and making bark! Speaking of bark yours looks good. Were the Andes mint chips red? I hadn’t seen red ones before, cool!
Thanks!
~ingrid

Ingrid,
Yep, those are red and white Andes Peppermint chips. So yummy!
Good luck with the bark making, I will admit, it can be tricky melting white chocolate, there is a fine line between melted and scorched.

I made the mistake of bringing Thatboy into Williams Sonoma today while they were handing out samples of their peppermint bark. I was SO embarrassed when he followed the sample guy all around the store.

Do you live near a Trader Joe’s? They have their version of Oreos (called Joe Joe’s) and during the Christmas season they have Joe Joe’s with crushed up candy canes in the white filling. I think I’ll try your recipe with Peppermint Joe Joe’s!

I had a chocolate chip and what I thought was a red peppermint chip cookie last year. The red chips appeared to have the same consistency of a chocolate chip only it was red. I’ve tried to find a red peppermint chip but all I found is the Andes crunchy peppermint chips. I’m assuming the Andes chips are indeed crunchy which is not what I’m looking for. I simply want a red peppermint version of a chocolate chip.

Casey,
Andes chips are not crunchy but melt similar to chocolate chips. They are not in chip shape but rather irregular small chunks. So yummy! There are cherry chips and mint chips but I have not seen Peppermint chips. Sorry.

Thank you so much for the quick reply. So, if I’m looking fro Peppermint chip the Andes brand are the best, if not the only ones to use. ANd your site is fantastic. Great recipes and excellent interaction.

Hi- What kind of white chocolate did you use? I am working on perfecting my own recipe, but having issues with most white chocolate. I use Guittard mint chips on the bottom (green), semi-sweet above that, and white chocolate w/ candy canes on top. I would like to try w/ Oreos too…

Heather,
White chocolate is not very forgiving when it comes to heat and melting. I have found i have the best luck with a mixture of Premium White Chocolate bars (like Lindt) and some Baker’s White chocolate. I use about 2/3 high quality and the rest the Bakers bars.
i have found that melting in the microwave at 50% power in 15 second intervals works so well. I stir after each interval and make sure NOT to overheat as the chocoalte is usually melted in the center even if it holds its shape before stirring. Just be sure not to overheat it. this is my new fave way of melting all chocoaltes.